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Healthy (ish) Chocolate & Ginger Mousse

I will happily admit I may have a ‘problem’ with chocolate. I lust after artisan chocolates the way most women drool over designer shoes. If you looked at my Google search history you would find questions such as ‘is it possible to be addicted to chocolate digestives’ (many agree with me it is!). I’ve tried giving it up but when I inevitably give into ‘one little piece’ its like blood to a shark. So I’m now trying a crazy idea called ‘moderation’. With this whole ‘moderation’ idea I can consume chocolate at the levels acceptable for a young women and not like Augustus Gloop on a bad day. I’m also looking for lower calorie ways to get my chocolate fix and thought a low calorie chocolate mousse would be the perfect way to start! I adapted an online recipe and it was delicious! The recipe I started from was 170 calories a serving but I substituted sugar for Truvia so my version will be even lower in calories. The mousses are so chocolatey but the warmth and flavour of the ginger comes through really well and stops them being too sickly (although even I would struggle to eat more then one serving, another bonus). They have a light airy texture and under 200kcal a serving for something very indulgent!

Ingredients to make 4 servings

85g Green & Blacks dark chocolate with ginger

1 tbsp cocoa powder

2 egg whites

1 ½ tsp Truvia (if you use sugar use 1 tbsp)

50g Greek yogurt

Raspberries to decorate

How to mousse it up

Break the chocolate into a bowl. Mix the cocoa powder with 3 tbsp cold water and add the paste to the chocolate. Melt the chocolate and paste together over a pan of hot water. The melted mixture will be rather thick. Add boiling water,1 tbsp at a time (I added 3) until you have a shiny and loose mixture (like the picture below).

Set aside and leave to cool

Whisk the egg whites to soft peaks. Add the Truvia and then whisk until thick and glossy.

Add the yogurt to the cooled chocolate and beat well.

Gradually fold the egg whites to the chocolate/yogurt mixture with a metal spoon a third at a time. Be careful not over mix as you will lose the volume from your mousse.

Spoon into 4 espresso cups or ramekins and leave to chill for a few hours or over night. Serve straight from the fridge with a few raspberries sprinkled on top. Enjoy!